Oatmeal Butterscotch Cookies
Serves 3620 mins prep15 mins cook
The oats and butterscotch chips are the star of this cooking and get the folding treatment. Take notes from the Moira Rose (iykyk) and use that rubber spatula to cut down the center and scoop the batter, lifting up and over.
0 servings
What you need
Instructions
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium size bowl, add the flour, baking soda, cinnamon, ginger, and salt, whisk together to incorporate. In a large bowl, add the sugars and butter, cream together with an electric mixer. Add in the maple syrup, vanilla extract, and one egg, mix until incorporated, then add the second egg, mixing again. Add the dry ingredients to the bowl, mixing with the hand mixer until combined. Then add the oats and gently fold in. Add the butterscotch chips and fold in until all is combined. Scoop the dough into about 1 1/2-tablespoon balls and place on the prepared baking sheets 2 inches apart. Bake until golden brown, 12 to 15 minutes. Let cool for 5 minutes on the baking sheets then transfer to a wire rack to cool completely. Let the baking sheets cool, then repeat with the remaining cookie dough.View original recipe